I sometimes do a deepdish spinach pizza similar to yours.
Here is mine, I've played with it a few times.
2 FROZEN CHICKEN BREASTS (CUBED)
2 1-LB BAG FROZEN SPINACH
1 - 8 OZ BAG SHREDDED MOZZARELLA
1 - 4 OZ CAN SLICED BLACK OLIVES
1 - 4 OZ CAN SLICED MUSHROOMS
½ TEASPOON NUTMEG
1 TABLESPOON CHICKEN / RIB RUB
SALT (TO TASTE)
2 TEASPOONS BLACK PEPPER
1 TEASPOON CRUSHED RED PEPPER
3 CLOVES GARLIC (MINCED)
FRESH ONION (DICED)
FRESH RED BELL PEPPER (DICED)
CUBE RAW CHICKEN AND COOK IN SKILLET WITH SOME CANOLA OIL. WHILE COOKING ADD SALT TO TASTE AND CHICKEN RIB RUB. SET COOKED CHICKEN ASIDE
IN A LARGE COVERED SAUCEPOT HEAT SPINACH, ADD SALT (TO TASTE). WHEN FULLY HEATED TURN OFF HEAT AND COMBINE FOLLOWING INGREDIENTS TO SPINACH. BLACK PEPPEER, CRUSHED RED PEPPER, NUTMEG, OLIVES, MUSHROOMS, GARLIC. STIR TILL MIXED WELL, COVER AND SET ASIDE. SPREAD DOUGH TO PIZZA PAN. ADD MOZZERALLA CHEESE TO SPINACH MIXTURE, STIR TO COMBINE
To assemble the Pizza Line your deepdish pan with dough, Place the cooked chicken cubes on bottom, Then pour the spinach, cheese filling over the top. Pack down till even.
Preheat your oven to 425 for about 10 minutes and bake at 425 for 15-20 minutes
You could layer the mushrooms, olives, onions etc....If you wanted. Personally I just mix em all in the same pot with the spinach and where they end up is where they stay. Also it lets all the flavors meld together a little more.